Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7890-7897

  Dàvila, Eduard ^a   Parés, Dolors ^a   Howell, Nazlin K ^b  

^a UNIVERSITY OF GIRONA   (Spain)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Albumin; Fibrinogen; FT Raman spectroscopy; Globulins; Heat induced gelation; Plasma proteins; Principal component analysis; Serum

Indexed keywords

DISULFIDE; PLASMA PROTEIN;

ARTICLE; CHEMISTRY; FOURIER ANALYSIS; GEL; HEAT; PH; PROTEIN SECONDARY STRUCTURE; RAMAN SPECTROMETRY;

BLOOD PROTEINS; DISULFIDES; FOURIER ANALYSIS; GELS; HEAT; HYDROGEN-ION CONCENTRATION; PROTEIN STRUCTURE, SECONDARY; SPECTRUM ANALYSIS, RAMAN;

EID: 33750454055     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061512l     Document Type: Article

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